You know when you’re eating chocolate chip cookie dough ice cream and it’s really just vanilla ice cream with 2 chunks of cookie dough? What a let down! Where is all the cookie dough?!

Well I decided to change all that today. Cookie dough lovers, meet your new best friend. She’s melty, chocolate-y, creamy, and oh-so-doughy! Each bite is full of cookie dough – 2-3 cookie dough chunks per bite! Yep, I counted. This ice cream pie is to die for!

The first (and most important!) step is to make all those gorgeous little cookie dough balls. The cookie dough is egg-free and completely safe to eat. Mix the dough up with your mixer and roll into a TON of balls. It will feel like you’ve been rolling for hours and that there are a million little balls, but it actually only takes about 15 minutes. If you have 15 minutes to get lost on Pinterest, you have 15 minutes to make these cookie dough balls.

Freeze the little balls as you prepare the crust and ice cream filling. The crust, by the way, is made from Oreos. Crushed Oreos and melted butter. Does it really get any better than that? You know it has to be good!

The ice cream filling is made from only two easy ingredients. Vanilla ice cream (or frozen yogurt) and Cool Whip. Don’t like Cool Whip or can’t get ahold of it? Just use more ice cream. The Cool Whip makes the cake extra creamy; don’t leave it out unless you must.

Add the cookie dough balls to the creamy filling and pour into the crust. Freeze for 4-6 hours, or overnight. Waiting that long is torture, trust me!

It’s the best ice cream pie/cake I’ve ever had. And trust me, I’ve tried plenty of ice cream cakes. Don’t you just want to dig right into all that cookie dough-ness? Unbelievable!

This is such a simple frozen dessert to prepare this summer! This ice cream pie was my practice because I plan to make another one when Kevin and I are in Deep Creek Lake next week! The exact spot where he proposed 6 short months ago. 🙂

Stop what you are doing right now and start making some cookie dough madness!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Oreo Cookie Crust

Filling

1 8-ounce container frozen whipped topping (Cool Whip), thawed

1 quart vanilla ice cream, softened (or frozen yogurt)

Directions:

Make the cookie dough first: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in 1/2 cup mini chocolate chips.

Line a large baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into tiny balls, about 1/2 - 3/4 inch in diameter. Place on the cookie sheet and freeze as you prepare the crust and filling.

Make the crust: Combine the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.

Make the filling: In a large bowl, mix the Cool Whip and ice cream together until smooth and creamy. Remove the cookie dough balls from the freezer and add 3/4 of them to the ice cream filling. Stir until combined and pour into prepared Oreo crust. Top with the remaining cookie dough balls and 1/2 cup mini chocolate chips. Freeze for 4-6 hours. Remove from the freezer, slice, and serve.

Keep chilled in the freezer up until you serve the pie.

Make the cookie dough first: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in 1/2 cup mini chocolate chips.

Line a large baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into tiny balls, about 1/2 - 3/4 inch in diameter. Place on the cookie sheet and freeze as you prepare the crust and filling.

Make the crust: Combine the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.

Make the filling: In a large bowl, mix the Cool Whip and ice cream together until smooth and creamy. Remove the cookie dough balls from the freezer and add 3/4 of them to the ice cream filling. Stir until combined and pour into prepared Oreo crust. Top with the remaining cookie dough balls and 1/2 cup mini chocolate chips. Freeze for 4-6 hours. Remove from the freezer, slice, and serve.

This totally ruined cookie dough ice cream for me. 😀 Jokes aside, this is fabulous!! It was hard work without an electric mixer but totally worth it.
This is the second of your recipes that I’ve tried and both were so good and so hard to mix by hand that I’m seriously toying with the idea of getting an electric mixer (I wonder why, though, I’ve been baking without one for years).

Sally Sally Sally!!!
this is my first time trying any of your recipes and i was so nervous because cookie dough isn’t popular over here
i made this at a family gathering last weekend and they ABSOLUTELY LOVED IT!!!! it was delicious, light and simply divine.
everyone from all ages loved it 😀

thank you for the wonderful recipe. so looking forward to trying out your different desserts 🙂

Okay, Sally right now I am way to tempted to make a batch of cookie dough without chocolate chips (we don’t have any). How do you think this ice cream pie would turn out with other flavors, cause now I’m wondering if I can make a chocolate one.

I’m sure you won’t approve this message, but that will only show what your interests truly are (you and your blog, not your readers – though I hope you prove me wrong). Raw flour has been found to carry salmonella and e. coli. Just because this mixture doesn’t contain raw eggs does NOT mean it is safe. But I bet 5 bucks that you’ll delete this message without approval before you’ll take responsibility and show your readers you care about anything other than views and revenue.

This is in my freezer right now! I just made it for the first time. We just got a new refrigerator
last week with a bigger freezer. I never had room before to store frozen desserts. (this could be dangerous!). We are having friends over tonight to share. I can’t wait to try it.

Actually, I always thought it was OK to eat raw cookie dough as long as there were no eggs in it. As I write this, however, several brqnds of flour have been recalled. ..39 cases of e-coli have been reported. After questioning what these people ate, it’s been discovered that they ate something with flour in it. Flour is made from wheat. .which is grown outside and subject to bacteria. If you eat raw flour,is as bad as eating raw eggs. They have been announcing on the news not to eat cookie dough. Just putting that out there.

Sally! You’ve made it so hard for me to decide what pie to make for my dad for father’s day. They look soooo good! I’m debating between the Brookie Pie and this one. I need a cookie dough brookie hybrid. I can’t wait to try one of them out.

Sally, I did a little more reaserch on the Flour issue and i hope that this will help as i really want to make this pie.
The flour can also be toasted in the oven. Simply spread two cups of flour on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely. Then use the flour in your preferred cookie recipe. The site I found this on is: http://www.cookinglight.com/eating-smart/smart-choices/safe-to-eat-cookie-dough I also found where you can microwave it as well. Let me see if i can find it: Microwaved my flour on high for 1 minute and 15 seconds. I also stirred the flour after each 15 second interval. The stirring is important to make sure that it all heats evenly.

I made it! Oh thank you so much. My Birthday was yesterday and i decided i had to have it. I did it with chocolate ice cream. Oh yum. Next time i must make the balls smaller though. I used the whole container of ice cream which was .5 too much. Good thing i used a 10 inch pan instead. It was filled to the tippy top. I had to rearrange the freezer to get this heavenly creation in there. Next time i was thinking of making it with Reese PB cups instead of the cookie dough just to switch things up a bit maybe. This is better than Dairy Queens Blizzard for sure. I am still going to get my husband to get me another ice cream cake for the family coming so they dont wolf this down on me. 🙂 Thank you.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally